- 3 cups rolled oats
- 1 cup roasted salted pistachios
- ½ cup sunflower seeds
- ½ teaspoon cinnamon
- ½ cup Indiana maple syrup
- ½ cup honey
- ¼ cup coconut oil
- 1 egg white
- 1 teaspoon vanilla extract
- 1 cup dried sweetened cherries
Preheat oven to 300°F. Line 18-inch baking sheet with parchment paper or silicon baking mat.
In large bowl, toss oats, pistachios, sunflower seeds and cinnamon.
On stovetop, melt maple syrup, honey and coconut oil. Remove from stove. Allow mixture to cool slightly.
In separate bowl, whisk egg white and vanilla.
Using spatula, pour maple syrup mixture over oat mixture. Mix until well combined. Add egg white mixture.
Spread oat mixture onto baking sheet. Bake for 40 minutes, stirring mixture every 15 minutes. Allow granola to cool completely before adding dried cherries.
Tips: Egg white is the secret to clumpy granola clusters.
Do not stir your granola after removing from oven. It will crisp as it cools.
Store in airtight container at room temperature up to 3 weeks.